Photo Credit
Lori Pedrick
The Editors
Yield
8 servings
Category
Course
Special Considerations
Credit
Kristen Heigl, Staten Island, New York
Salad
Ingredients
3 cups pearl couscous (cooked according to package directions)
1 cup feta or goat cheese
3⁄4 cup dried cranberries
1⁄2 cup chopped pecans
2 cans (15.5 ounces each) chickpeas, drained and rinsed
5 basil leaves, chopped
2 large oranges, peeled and chopped
1 small red onion, chopped
Vinaigrette
Ingredients
1⁄2 cup olive oil
1⁄4 cup balsamic vinegar
4 tablespoons orange juice
1 tablespoon orange zest
2 teaspoons honey
salt and freshly ground black pepper, to taste
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